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Chocolate Mint Fudge (raw, vegan, paleo, sugar-free)

Chocolate Mint Fudge (raw, vegan, paleo, sugar-free)

I dreamed up this wee guilt-free 3 layer fudge for one of my beautiful sisters Joyce, who loveessss mint and chocolate together. Since so many of you lovely people wanted the recipe, here it is! I hope you enjoy it and that you share it with your loved ones too 🙂

Category: raw, vegan, paleo/primal, sugar-free, low carb, whole food, grain-free, dairy-free


Base Layer

  • Hazelnuts (1 cup)
  • Coconut oil (4 tbsp)
  • Salt (pinch)
  • Vanilla extract (1 tsp)
  • Cocoa/Cacao powder (1 tbsp)
  • Dessicated/shredded coconut (1/3 cup)

Centre Mint Layer

  • Raw cashews (2 cups) (soaked in water for about a half hour)
  • Salt (pinch)
  • Peppermint extract (1 tsp) (or more to your liking & depending on the strength of your extract)
  • Coconut oil (3 tbsp)
  • Natural green food colouring (few drops) (this is completely optional but I like to add some so it looks green like mint!)
  • Stevia powder (1/4 cup) (you can substitute this with your preferred sweetener and adjust amount depending on your desired sweetness. I often use chicory root powder (Just Like Sugar) or a good quality honey)

Top Chocolate Layer

  • Cocoa/cacao powder (2/3 cup)
  • Coconut oil (4 tbsp)
  • Honey (1 luxurious tbsp) (or more if you want it even sweeter!)


  1. Line a pyrex dish (8 inch square size will work great) with baking/parchment paper.
  2. In a good quality food processor, blitz all the ingredients for the base layer until it has become a thick, rough paste. Put it in the pyrex dish and even it out so it covers the bottom of the dish evenly. (If you wet your hands, then the mixture won’t stick to your hands as much!)
  3. Clean out the processor, and then blitz all the ingredients for the centre mint layer until it has become a thick (but smooth) paste. This may need some elbow grease. Then spread the mixture evenly on top of the base layer.
  4. Clean out the processor once more, then blitz the remaining ingredients for the top chocolate layer until it becomes a runny chocolate sauce. Pour this evenly onto the top of the mint layer.
  5. Put the dish into the freezer for a min. of 4 hours until firmly set. Take out and carefully slice into fudge squares.
  6. Because of the ingredients, this fudge will melt incredibly fast. So please store this in the freezer and enjoy immediately after taking it out! 🙂


  • Peter Wentworth

    This comment really should be attached to your Bite1 article -But I don’t know where it is located. Anyway – check this video. I haven’t tried it, but it looks like it should work! -

    • Graci Kim

      Thanks for sharing Peter! People are so creative, aren’t they?! 🙂 🙂

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